Banana Oatmeal

  

Ingredients

4 large ripe bananas, divided

 3 cups slow-fat m ilk

 2 cups old-fashioned rolled oats 

 3 tbsp pure maple syrup

1 tsp vanilla extract

¾ tsp cinnamon pdr, plus more for sprinkling

¼ tsp ginger pdr

⅛ tsp salt 

 

Preparations

Peel and slice 1 banana; reserve for serving. Using a fork, mash the remaining 3 bananas in a large saucepan. Add milk and bring the mixture to a simmer over medium-high heat, scraping the bottom of the pan often with a wooden spoon. Stir in oats, maple syrup, vanilla, cinnamon, ginger and salt. Reduce heat to medium-low. Cook, scraping the bottom of the pan often with the spoon, until the mixture is thick and creamy, about 5 minutes. Divide the oatmeal evenly among 4 bowls; top evenly with the reserved banana slices. Sprinkle with cinnamon, if desired, and serve immediately.  

 

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Bajra ki Raab

  

An excellent beverage for people with diabetes, Bajra ki Raab is an immunity-boosting drink that works wonders if you are under the weather or have a sore throat. Traditional to Rajasthan and Gujarat, this drink provides energy and cures loss of appetite.

 

Ingredients

4 tsp ghee

2 tsp ajwain seeds

6 tbsp bajra flour/pearl millet flour

2 tbsp jaggery grated, or powdered (or as per taste)

1 tsp salt

2 tsp ginger powder

4 cups water

Chopped nuts optional 

 

Preparations

In a pan, take four tablespoons of ghee and add ajwain seeds once it’s hot.

After the ajwain seeds start to sputter, add 6 tablespoons of bajra flour and roast it for 2-3 minutes till you start smelling the aroma of bajra.

To roasted bajra, add the rest of the ingredients – grated/powdered jaggery, ginger powder, salt and 4 cups of water.

Mix well so that there are no lumps left in the slurry and jaggery is completely dissolved in the mixture.

Boil the mixture and continue to cook it for another 7-8 minutes.

Your Bajra ki Raab is ready! Garnish the raab with chopped dry nuts and serve hot!

 

 

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Carrot Cake Thumbprint Cookies

  

Ingredients

3 carrots, peeled  

1 cup flour  

3/4 tsp. kosher salt  

1/2 tsp. cinnamon  

1/2 tsp. ginger  pdr

1/3 cup granulated sugar  

1/3 cup brown sugar  

1 stick unsalted butter, melted + 4 Tbsp. butter at room temperature  

1 egg yolk  

3/4 cup old-fashioned rolled oats  

1/4 cup golden raisins, chopped  

3/4 cup pecans, finely chopped  

1/4 cup powdered sugar  

2 oz. cream cheese  

1 1/2 tsp. apricot jam

Preparations

Pulse the carrots in a food processor until they are finely shredded. Set 3/4 cup aside. 

Meanwhile, in a bowl, add flour, salt, cinnamon and ground ginger and whisk well.  

Add the flour mixture to the butter mixture in batches, stirring in between. Then, mix in the oats, raisins, and carrots. Combine well, cover and refrigerate for 30 minutes. 

Roll out the dough into 1 1/2 inch balls, then coat each one in pecans. 

Place the balls on a parchment-lined baking sheet then bake for 10 minutes at 350°F/ 180 C

Remove from the oven and press at the center of each cookie, baking for a further 10 minutes. 

In a bowl beat 4 tablespoons of butter and powdered sugar until smooth. Beat in the cream cheese until combined then swirl in the jam.   

Pipe this filling into the center of each cookie. Then serve and enjoy!

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Golden Milk- anit-inflammatory

  

Ingredients for two servings: 

• 1 cup milk (for a vegan option, use ½ cup coconut milk and ½ cup almond milk, instead) 

• 1 tsp turmeric

 • A pinch of ginger powder 

• A pinch of black pepper 

• ¼ tsp cinnamon powder (or a single cinnamon stick) 

• 1 tsp honey or maple syrup 

• For the vegan option, add ½ tbsp coconut oil 

Instructions: 

Add all of the ingredients in a saucepan, whisk and simmer for roughly 15 minutes, occasionally stirring, taking care not to bring to a boil. It’s as easy as that.

For health effects of this milk, kindly view my cancer blog.

 

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Lemon-Blueberry Banana Bread

  

 

Banana Bread

• Baking spray with flour

• ¾ cup all-purpose flour plus 1 teaspoon, divided

• ¾ cup whole-wheat flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp ground cinnamon

• ½ tsp salt

• ¼ tsp ground ginger

• 2 large eggs, at room temperature

• 1 cup mashed very ripe banana (from 3 medium)

• ⅓ cup packed light brown sugar

• 5 tbsp unsalted butter, melted

• ¼ cup sour cream, at room temperature

• 1½ tsp vanilla extract

• 1 tsp grated lemon zest

• 1 cup fresh blueberries

Glaze

• 1½ tbsp confectioners’ sugar

• ½ tsp lemon juice (from 1 small lemon)

• ¼ tsp sour cream, at room temperature

Directions

Preheat oven to 350°F. Coat an 8½-by-4½ inch loaf pan with baking spray.

Whisk ¾ cup all-purpose flour, ¾ cup whole-wheat flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon cinnamon, ½ teaspoon salt and ¼ teaspoon ginger together in a medium bowl until well combined. In a large bowl, whisk 2 eggs, 1 cup banana, ⅓ cup brown sugar, 5 tablespoons melted butter, ¼ cup sour cream, 1½ teaspoons vanilla and 1 teaspoon lemon zest until well combined. Add the flour mixture to the egg mixture; stir just until nearly combined. Toss 1 cup blueberries and the remaining 1 teaspoon all-purpose flour together in a small bowl; fold the blueberry mixture into the batter just until combined. Spread the batter evenly in the prepared pan.

Bake until a wooden pick inserted in the center comes out clean, 50 to 60 minutes. If needed, loosely cover with foil to prevent over-browning. Let cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack, 2 to 3 hours. Transfer to a serving platter.

Prepare glaze:  Stir 1½ tablespoons confectioners’ sugar, ½ teaspoon lemon juice and ¼ teaspoon sour cream together in a small bowl until smooth. Drizzle over the cooled bread before serving.

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Pumpkin Loaf Cake

 Ingredients

For the Pumpkin Loaf:

250 gm (1 & ⅔ cups) plain/all-purpose flour 

220 g (1 cup) caster/superfine sugar 

½ tsp baking powder

 ½ tsp baking soda

¼ tsp  sea salt 

2 tsp cinnamon pdr 

½ tsp ginger pdr 

¼ tsp nutmeg pdr 

1 cup pumpkin puree   

120 gm (½ cup) unsalted butter - melted  

2 tsp vanilla extract

2 Large eggs @room temperature 

• 
  

For the Glaze:

90 gm (⅔ cup) icing/powdered sugar 

4-5 teaspoon water - until desired consistency is achieved 

Preparations Preheat your oven to 180 degrees C (355 degrees F). Grease and line a 9 x 5 inch loaf tin (23 x 13 cm) - leave a little overhang of baking paper for easy removal. In a large bowl, combine the flour, sugar, baking powder, baking soda, sea salt and ground cinnamon, ginger, nutmeg and stir to combine. In a smaller bowl, combine the melted butter, vanilla, eggs and pumpkin puree and whisk until the mixture is smooth. Add your wet ingredients to the dry and stir until just combined. The mixture will be very thick. Add the cake batter to your prepared tin, and smooth out using an off-set spatula. Tap the tin a few times gently on the kitchen bench to get any air bubbles out. Bake in your preheated oven for 50-55 minutes, until a skewer comes out cleanly. Cool for 15 minutes in the tin before gently removing to a cooling rack. I find it easier to slightly tilt the tin to the left over the rack and pull the paper as I gently ease the cake out. Allow the Pumpkin Loaf to cool completely before adding the glaze. Make the glaze by combining the powdered/icing sugar with the water until the desired consistency is achieved. Once the glaze has set, slice the cake into 8 pieces.  

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Ginger Snaps

  

 Ingredients

225 gm white butter softened

brown sugar 100 gm

sugar 200gm

molasses 40 gm

egg 1

vanilla  extract 1 tsp

maida 3 cups

salt 1 tsp

ginger pdr  4 tsp

cinnamon pdr 1 tsp

cardamom pdr 1/2 tsp

Demerara sugar for rolling 

 

Method

 Preheat the oven to 350°F/180°C. Line 2-3 baking sheets with parchment paper.

In a bowl take butter, brown sugar, granulated sugar, and molasses together and mix with a hand mixer until light and fluffy. Add the egg and vanilla and mix to combine.

Sift together the flour, baking soda, salt and spices in a small bowl. Add to the mixer and mix until just combined.

Using cookie scoop, scoop balls of dough, and place them onto a prepared baking sheet. Roll each ball of dough between your hands to form a ball, then roll in the demerara sugar before placing on the baking sheet.

Bake the cookies for 16-17 minutes or until puffy and set around the edges. Remove from the oven.  Cool on the pan for 5 minutes. Transfer to a wire rack and allow to cool completely. Repeat the baking process with the remaining cookie dough.

 

 

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Gingerbread Cookies

  

 Ingredients

4 ounces unsalted butter, creamy and soft, about 68°F (about 8 tablespoons; 115g)

4 ounces light brown sugar (about 1/2 cup, gently packed; 115g)

4 ounces plain, unsulfured baking molasses, such as Golden Barrel or Grandma's,not blackstrap (about 1/3 cup; 115g)

1/2 ounce vanilla extract (about 1 tablespoon; 15g)

1/2 tsp orange zest

1 1/2 tsp ginger pdr

1 1/4 tsp cinnamon pdr

3/4 tsp (3 g)  kosher salt; for table salt, use about half as much by volume or the same weight

1/2 tsp baking soda

1/8 tsp cloves pdr

1/8 tsp coriander pdr

1/8 tsp freshly grated nutmeg

A few cracks of medium-ground black pepper

9 1/2 ounces low-protein all-purpose flour, plus more for dusting (about 2 cups plus 2 tablespoons; 270 g)

Preparations

 

Combine butter, brown sugar, molasses, vanilla extract, orange zest, ginger, cinnamon, salt, baking soda, cloves, coriander, nutmeg, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until fluffy, soft, and light, about 5 minutes, pausing to scrape the bowl and beater about halfway through. In chilly winter months, this process may take longer .  

 

Reduce mixing speed to low and add the flour all at once; continue mixing until well combined. Scrape the bowl and beater well with a flexible spatula, then knead against the sides of the bowl to form a smooth ball. Divide in half and flatten into discs. If comfortable working with a soft dough, use immediately; if not, wrap in plastic and refrigerate until cool and firm (timing will vary depending on personal preference). If refrigerated for longer than a few hours, let the dough stand at room temperature until softened to about 70°F (21°C) before use, then knead on a bare, unfloured surface until pliable and smooth.  

 

 

Adjust oven rack to middle position and preheat oven to 350°F (180°C). On a flour-dusted surface, roll a portion of dough into a 7-inch square. Sprinkle with flour, flip to sprinkle the other side, and continue roll until 1/8 inch thick, repositioning as needed to ensure the dough does not stick. After rolling, brush away the excess flour and slide an offset spatula under the dough to loosen before stamping into shapes with assorted cutters. Arrange cut-outs on a parchment-lined rimmed baking sheet, leaving at least 1/4 inch between each. Gather scraps, knead, re-roll, and cut as before (any scraps leftover from this second stage can be baked off to grind as cookie crumbs). Repeat with the remaining portion of dough.  

 

 Bake the gingerbread until firm and dry to the touch, about 12 minutes, and cool to room temperature directly on the baking sheet. If you like, decorate as desired with royal icing, and dry completely before storage (this can take 12-24 hours depending on thickness of design, ambient humidity, and air flow). 

 

With or without frosting, the gingerbread cookies will last up to 3 weeks at cool room temperature in an airtight container. 

 

Notes

For soft and chewy gingerbread, roll the dough to a thickness of just 1/4 inch, but otherwise bake as directed. This will reduce the yield substantially, warranting at least a double batch. 

 

 

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Pumpkin Cream Cheese Bundt Cake

 Ingredients for cake: 

All-Purpose flour - 3 cups 

Baking powder - 2 tsp. 

Baking soda - 1 tsp. 

Ground cinnamon - 1 1/2 tsp. 

Ground ginger - 1 1/2 tsp. 

Nutmeg - 1/2 tsp. 

Ground Clove - 1/4 tsp. 

Salt - a pinch 

Unsalted butter - 1 cup (softened) 

Sugar - 1 cup, 1/4 cup 

Eggs - 4 

Vanilla Extract - 1 tsp, 1 tsp. 

Pumpkin puree - 14 oz.

Buttermilk - 3/4 cup 

Cream cheese - 12 oz. (room temp.)

Preparations

 

Heat oven to 350°F. Whisk the flour, baking powder, baking soda and spices together. 

 

In a mixer bowl, whip the butter and 1 cup sugar till fluffy. Add 3 eggs, one at a time. 

 

Add 1 tsp vanilla and pumpkin puree. Gradually add the dry ingredients and the buttermilk, alternating between the two. 

 

In another bowl, mix the cream cheese with the remaining 1/4 cup sugar until smooth. 

 

Add the last egg. You should now have 2 bowls: one with the pumpkin mix, and another with cream. 

 

Grease and flour a bundt pan. Fill a third of it with the pumpkin mix, make a ditch with the back of a spoon and fill it with the cream. Now fill all the way up with the pumpkin mix. 

 

Bake 60-65 minutes. Let cool 20 minutes and remove from the pan. 

 

Cool completely before sprinkling with some powdered sugar and serving. 

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Blackberry Crisp

  

 Ingredients

6 cups fresh blackberries

3 tbsp cornstarch

1 tsp grated lime zest

2 tbsp lime juice

¼ cup granulated sugar plus 3 tablespoons, divided

½ cup white whole-wheat flour

½ cup old-fashioned rolled oats

3 tbsp packed light brown sugar

½ tsp salt

¼ tsp ginger pdr

¼ cup cold unsalted butter, cubed

2 tbsp vegetable oil

 

Preparations

Preheat oven to 350°F. Toss together blackberries, cornstarch, lime zest, lime juice and 1/4 cup granulated sugar in a large bowl. Transfer to a 7- by-11-inch (2 -quart) baking dish.  

Whisk flour, oats, brown sugar, salt, ginger and the remaining 3 tablespoons granulated sugar in a small bowl. Using a pastry cutter or your fingers, work butter into the flour mixture until the mixture resembles coarse sand. Drizzle oil over the mixture and continue working the mixture until it's evenly moistened and there are no large clumps. Sprinkle the flour mixture evenly over the blackberry mixture. 

Bake until the topping is golden and the blackberries are bubbling, about 40 minutes. Let stand for 10 minutes before serving.  

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs